Wednesday, October 27, 2010

Pumpkin Cheesecake Bars

As previously mentioned, I'm in the Fall spirit lately, cooking up a storm of pumpkin flavored yumminess. I decided to try making these, as it's always nice to have a unique brownie/bar in the repertoire. I've been loving all things "cheese-cakey" lately, so this sounded very good to me. Well, it is good. Not terrific, not out of this world, but a good solid flavor. My big issue with this recipe, is that the finished product was super moist and sticky, to the point of looking sort of horrible and sloppy. Basically, they were supposed to be baked in a 10x15." Um, does anyone have a pan this size? I baked it in a 9x13, and it was much more like a cake, than a brownie. Also, there was so much cream cheese topping, it was nearly impossible to create a pretty swirl (yes, I'm a sucker for pretty swirls). So anyway, the moral of the story is, "Tastes great, less pretty." Meh. Oh well. I have about 20 of them in my freezer. Maya loved them, but now she has no interest in the leftovers. I guess I'll be eating them for the next several months. I wish someone else would make these, because I can't understand why they were a sticky, ugly, tasty mess.

This is how they were supposed to look:

The recipe...

Please try this, and tell me how they turn out.

Swirled Pumpkin-Cream Cheese Bars

These spiced pumpkin-cream cheese bar cookies with a creamy, tangy swirl are perfect for Halloween or any autumn get-together. You can chill them airtight for up to 3 days.

Yield: Makes 24 bars

6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature (yes, I used reduced fat cheese. Okay, I'm zipping up my flame suit, and getting ready for everyone to tell me that this is why they turned out sloppy...)

1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.

2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.

3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.

4. Bake in a 350� oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

Note: Nutritional analysis is per bar.

CALORIES 164 (38% from fat); FAT 7g (sat 4.2g); CHOLESTEROL 45mg; CARBOHYDRATE 23g; SODIUM 130mg; PROTEIN 2.6g; FIBER 0.4g

Sunset, NOVEMBER 2003

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